White Wine Cream Sauce With Rigatoni

Easy, rich, but entirely dairy free, this is a white wine cream sauce you don’t want to miss! Plus, it only takes about 15 minutes to make.

White Wine Cream Sauce With Rigatoni [Vegan]

Ingredients

• 16-ounces pasta of choice
• 1 1/2 cup raw cashews
• 3/4 cup veggie broth
• 1/2 white wine
• 4 tablespoons olive oil, divided
• Juice from 1/2 lemon
• 9 cloves garlic
• 1/4 cup vegan parmesan
• 1/2 teaspoon sea salt (more to taste)
• 1/4 teaspoon black pepper

Preparation

1. Add the cashews into a bowl and cover with boiling water. Let soak for about 30 minutes.
2. Meanwhile, bring a large pot of water to a boil and cook pasta according to package instructions.
3. Mince the garlic and add to a pan with 2 tbsp of the olive oil.
4. Saute until golden brown and nice and fragrant.
5. Pour in the white wine and cook for 3-5 minutes so the flavors blend and the alcohol cooks off.
6. Add the mixture to a food processor with the drained and rinsed cashews, vegan parmesan, the remaining olive oil, and all of the other ingredients.
7. Process until completely smooth.
8. Taste and adjust seasonings as desired.
9. Pour over cooked pasta with any veggies of choice (I used kale) and mix until the pasta is well coated.
10. Serve immediately and enjoy!

https://www.onegreenplanet.org/vegan-recipe/white-wine-cream-sauce-with-rigatoni-vegan/